Empty My Fridge
The Smash Burger Manifesto.
Ingredients
- Two 3 oz balls of 80/20 beef + Salt & Pepper
- Onion · grated minced1 tbsp
- American cheese
- Potato
- Lettuce
- Tomato · thinly sliced
- Toasted Bottom Bun
- Smash Burger #1
- Smash Burger #2
- Burger Sauce
- Toasted Top Bun
- Mayonnaise½ cups
- Ketchup1 tbsp
- Mustard1 tbsp
- Relish1 tbsp
- Chili pepper · minced1
- Smoked paprika¼ tsp
- Celery salt0.13 tsp
- Salt0.13 tsp
- Cracked pepper¼ tsp
Instructions
- Heat a cast iron pan or griddle over medium heat for about 5 minutes, then turn the heat up to high just before cooking the burgers.
- Season the 3 oz (85 g) meat balls with salt and pepper right before placing them on the griddle.
- Smash each ball firmly and evenly into the griddle, then lift and leave it untouched so a crust forms.
- After a minute or two, scrape under the edges with a metal spatula to check the crust is intact; once it releases, flip the patty.
- Quickly add browned onions and a slice of American cheese to one patty. After about 30 seconds, slide the other patty on top of the cheese.
- Assemble in this order: toasted bottom bun, burger sauce, smash burger, browned onions, American cheese, smash burger, burger sauce, tomato, lettuce, burger sauce, toasted top bun.
- Sauce: mix all the burger sauce ingredients together in a bowl. It keeps in the fridge for about a week.
Summarized from Ethan Chlebowski's video. Watch it for the details.
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